Garganelli with Eggplant, Basil and Ricotta Salata

Garganelli with Eggplant, Basil and Ricotta Salata
Recipe Date:
August 9, 2019
Cook Time:
Imperial (US)

Pairs well with: Rockpile Zinfandel

This fresh, summery pasta dish is the perfect vegetarian foil to our Rockpile Zinfandel. And if rolling your own pasta has you feeling a little intimidated, you can always substitute a pound of dried penne or rigatoni. 

Garganelli Pasta


10 oz of AP Flour
3 whole eggs
1 Tablespoon of olive oil


On a large wooden table or cutting board, make a well with flour and crack eggs into the well. Add oil and with fork start mixing flour from the outside in. When you have a scrappy dough begin to knead; continue for 5-7 minutes until dough is smooth. Let rest for 1 hour.

Roll out the dough as thin as possible and cut into 2-inch squares. Roll around dowel, seal and groove. Store on floured sheet pans until ready to use. Boil in salted water until cooked - about 3 minutes.

Sauce alla Norma


4 cups of eggplant; peeled and diced into ½ inch pieces
¼ cup EVOO + 2 Tablespoons
2 Tablespoons of finely chopped garlic
¾ teaspoon of chili flake
¼ cup of dry white wine
2 qts of peeled, diced tomatoes and their juice
8 large basil leaves
1 cup of ricotta salata
1 egg beaten for sealing pasta


Salt eggplant slightly liberally and allow to sit in bowl for 30 minutes to push out bitter liquids. Pre-heat the oven to 375 degrees. Toss eggplant with ¼ cup of olive oil and place on sheet pan. Roast until cooked, while still retaining its integrity. Once done reserve at room temperature until needed.

In a saucepan, heat 2 Tablespoons of oil over medium high heat. Add garlic and cook for 1 minute. Add chili flake, stir and add white wine and tomatoes and simmer uncovered for 15 minutes. Season to taste with salt. Toss with pasta and eggplant. Serve in bowls and garnish with hand torn basil and ricotta salata.